Shoyu (soy sauce)

This oriental sauce is very popular all over the world and is used to add flavour to a wide range of dishes, both in cooking and at the table. Made from soy beans, wheat and salt, and fermented for six to eight months, Japanese soy sauce has a rich aroma, a salty, yet subtle and complex flavour and comes in several varieties. Koikuchi shoyu, developed in the east of Japan, has a dark colour and slightly fruity flavour that reduces the fishy and meaty smells of certain dishes. Usukuchi shoyu, originally favoured in the west of Japan, has a lighter colour and saltier taste than koikuchi